Millet Souffle with Curd Sauce

Butter for the gratin dish

Wash the millet hot and swell it in 1/2 l of water with the salt with the lid closed at low heat for 20 to 25 minutes. Let it all cool down. Separate the eggs. Stir the egg yolks and honey into the millet. Roast almond kernels and add. Whip the egg whites until very stiff. Stir 1/3 of it into the mixture with a whisk. Fold in remaining whipped cream with a spatula. Grease a shallow ovenproof dish with butter and pour in the mixture. Bake at 175 °C on the middle shelf for about 30 minutes. Mix the curd with the whipped cream and the scraped (!) pulp of the vanilla. Rinse, clean and quarter the strawberries and turn them to the other side in the maple syrup. Bring to the table with the curd sauce to the hot souffle.

Tastes exceptionally tasty when each bite has strawberries, curd and millet on the spoon at the same time.

Preparation 70 min

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